I love these Sticky Lemon Rolls—soft, pillowy dough swirled with zesty lemon filling, baked to golden perfection, and topped with a luscious lemon cream cheese glaze that’s sticky, tangy, and irresistible.
Why You’ll Love This Recipe
I adore the bright burst of fresh lemon flavor in each bite, with a perfect balance of sweet and tangy. The soft rolls are gooey in the center, slightly caramelized on the bottom, and that cream cheese glaze adds a rich, creamy finish that takes them over the top.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Warm milk
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Active dry yeast
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Granulated sugar
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Unsalted butter, melted
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Eggs
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All-purpose flour
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Salt
For the lemon filling:
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Unsalted butter, softened
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Granulated sugar
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Lemon zest (from fresh lemons)
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Fresh lemon juice
For the lemon cream cheese glaze:
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Cream cheese, softened
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Unsalted butter, softened
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Powdered sugar
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Lemon juice
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Lemon zest (optional, for extra tang)
Directions
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In a bowl, combine warm milk, yeast, and a pinch of sugar. Let it sit 5–10 minutes until foamy.
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Whisk in melted butter, sugar, and beaten eggs.
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Gradually stir in flour and salt until a soft dough forms. Knead on a floured surface 5–7 minutes until smooth and elastic.
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Place dough in a greased bowl, cover, and let it rise for about 1 hour, or until doubled in size.
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Prepare the lemon filling: mix softened butter, sugar, lemon zest, and lemon juice until smooth and spreadable.
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Roll the dough into a rectangle (about 16×12 inches). Spread the lemon filling evenly over the dough.
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Starting from the long edge, roll the dough tightly into a log. Pinch the seam to seal.
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Slice the log into 12 even rolls and arrange them cut-side up in a greased 9×13-inch baking pan.
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Cover and let them rise again for 30–40 minutes, until puffy.
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Meanwhile, preheat oven to 350 °F (175 °C).
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Bake the rolls for 25–30 minutes, until golden and the centers are cooked through. If the tops brown too fast, loosely tent with foil.
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While the rolls bake, whisk together cream cheese, butter, powdered sugar, and lemon juice (and zest, if using) until smooth and creamy.
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Remove the rolls from the oven and let them cool 5 minutes before drizzling generously with the lemon cream cheese glaze.
Servings and timing
Makes 12 rolls.
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Prep time: 20 minutes
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First rise: 1 hour
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Second rise: 30–40 minutes
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Bake time: 25–30 minutes
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Total time: approximately 2 hours 15 minutes (including rising)
Variations
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Lemon poppy seed: Add 1–2 tablespoons of poppy seeds to the lemon filling or glaze.
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Gluten‑free: Use a 1:1 gluten‑free flour blend and add 1 teaspoon of xanthan gum if not included.
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Citrus swap: Use lime or orange zest and juice instead of lemon for a different citrus flavor.
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Sticky bottom: Sprinkle the pan with a mix of sugar and lemon zest before placing rolls to create a caramelized lemon sticky bottom.
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Dairy‑free: Substitute plant-based butter and cream cheese alternatives.
Storage/reheating
I store any leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. To reheat, I microwave a roll for 10–15 seconds or warm them in a 300 °F (150 °C) oven for about 5 minutes until soft. Reheat gently so the glaze stays creamy and doesn’t melt off completely.
FAQs
Can I prepare the dough the night before?
Yes. I prepare the dough, do the first rise, then refrigerate it overnight. I take it out in the morning, shape the rolls, let them rise, and bake as directed.
How do I get the sticky bottom layer?
I sprinkle the bottom of the baking pan with a mix of granulated sugar and lemon zest before arranging the rolls—this yields a slightly caramelized, sticky layer underneath.
Can I freeze these rolls?
Absolutely. I freeze cooled, unfrosted rolls in a sealed bag for up to 3 months. When ready, I thaw overnight in the fridge, reheat in a 300 °F oven for about 10 minutes, and then apply fresh glaze.
What if my rolls are doughy in the center?
They may need a few extra minutes in the oven. I cover the tops with foil if needed to prevent over-browning and bake until an inserted toothpick comes out clean.
Can I make mini rolls?
Yes! I slice the rolled log into 16–18 mini rolls instead of 12. I reduce the bake time to 18–22 minutes—just watch for golden tops.
Conclusion
I love serving these Sticky Lemon Rolls warm, fresh from the oven, with that tangy cream cheese glaze melting into each swirl. They’re bright, decadent, and comforting all at once—perfect for weekend brunches or as a special breakfast treat. I hope they become a cherished recipe in my repertoire!
PrintSticky Lemon Rolls with Lemon Cream Cheese Glaze
Soft, pillowy dough swirled with zesty lemon filling, baked to golden perfection, and topped with a luscious lemon cream cheese glaze. These Sticky Lemon Rolls are tangy, sweet, and irresistible.
- Prep Time: 20 minutes
- Cook Time: undefined
- Total Time: 2 hours 15 minutes
- Yield: 12 rolls
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Warm milk
- Active dry yeast
- Granulated sugar
- Unsalted butter, melted
- Eggs
- All-purpose flour
- Salt
- Unsalted butter, softened (for lemon filling)
- Granulated sugar (for lemon filling)
- Lemon zest (from fresh lemons)
- Fresh lemon juice (for lemon filling)
- Cream cheese, softened (for glaze)
- Unsalted butter, softened (for glaze)
- Powdered sugar (for glaze)
- Lemon juice (for glaze)
- Lemon zest (optional, for glaze)
Instructions
- In a bowl, combine warm milk, yeast, and a pinch of sugar. Let it sit for 5–10 minutes until foamy.
- Whisk in melted butter, sugar, and beaten eggs.
- Gradually stir in flour and salt until a soft dough forms. Knead on a floured surface for 5–7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let it rise for about 1 hour, or until doubled in size.
- Prepare the lemon filling: mix softened butter, sugar, lemon zest, and lemon juice until smooth and spreadable.
- Roll the dough into a rectangle (about 16×12 inches). Spread the lemon filling evenly over the dough.
- Starting from the long edge, roll the dough tightly into a log. Pinch the seam to seal.
- Slice the log into 12 even rolls and arrange them cut-side up in a greased 9×13-inch baking pan.
- Cover and let them rise again for 30–40 minutes, until puffy.
- Meanwhile, preheat the oven to 350°F (175°C).
- Bake the rolls for 25–30 minutes, until golden and the centers are cooked through. If the tops brown too fast, loosely tent with foil.
- While the rolls bake, whisk together cream cheese, butter, powdered sugar, and lemon juice (and zest, if using) until smooth and creamy.
- Remove the rolls from the oven and let them cool for 5 minutes before drizzling generously with the lemon cream cheese glaze.
Notes
- Lemon poppy seed: Add 1–2 tablespoons of poppy seeds to the lemon filling or glaze.
- Gluten-free: Use a 1:1 gluten-free flour blend and add 1 teaspoon of xanthan gum if not included.
- Citrus swap: Use lime or orange zest and juice instead of lemon for a different citrus flavor.
- Sticky bottom: Sprinkle the pan with a mix of sugar and lemon zest before placing rolls to create a caramelized lemon sticky bottom.
- Dairy-free: Substitute plant-based butter and cream cheese alternatives.
- For leftovers, store in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. Reheat gently in a 300°F (150°C) oven or microwave to preserve the glaze.
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 28g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg